Twice Baked Potatoes Recipe

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That’s the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.

1. Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.
2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
3. Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.
4. Bake until heated through.

Twice-Baked Potatoes

Ree Drummond stuffs her classic Twice-Baked Potatoes with bacon, sour cream and lots of cheese. This easy recipe can’t be beat.

Prep: 0 30min0

Total: 0 1h50min0

Yield: 12 to 16 servings

Serving Size: 1 of 14 servings

Nutrition Facts: servingSize 1 of 14 servings, calories 377, Fat 26g, Saturated Fat 14g, Carbohydrate 27g, Fiber 2g, Sugar 2g, Protein 9g, Cholesterol 62mg, Sodium 498mg

Ingredients:

• 8 baking potatoes, washed
• 3 tablespoons canola oil
• 2 sticks salted butter
• 1 cup bacon bits (fry your own!)
• 1 cup sour cream
• 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
• 1 cup whole milk
• 2 teaspoons seasoned salt
• 3 green onions, sliced
• Freshly ground black pepper

Instruction:

1. Preheat the oven to 400 degrees F.
2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
6. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.

Twice-Baked Potatoes Recipe

Twice Baked Potatoes are a delicious way to use baked potatoes and even leftover baked potatoes. These potatoes are stuffed with creamy potatoes, sour cream, cheese, and chives for the ultimate comfort food. If you’re short on time, you can make Air Fryer Baked Potatoes or Instant Pot Baked Potatoes and finish them off in the oven after they are stuffed.

Prep: 15min

Total: 90min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 392 kcal, Carbohydrate 47 g, Protein 22 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 575 mg, Fiber 4 g, Sugar 3 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 4 russet potatoes ((about 2 lb))
• 1/2 cup sour cream
• 1/2 cup half and half (or whipping cream)
• 2 Tbsp green onions (diced)
• 1/4 cup cooked bacon (chopped)
• 1 1/2 cup cheddar cheese (grated)
• 1 tsp garlic salt

Instruction:

1. Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.
2. Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
3. Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.
4. Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
5. Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

Twice Baked Potatoes — How to Make Fancy Stuffed Potatoes

FAQ

Why are my twice baked potatoes gummy?

How do you’re cook twice baked potatoes?

1. Preheat your oven to 400 degrees F.
2. Place the potatoes on a lightly greased baking sheet.
3. Bake for 20-25 minutes or until completely heated through.

What’s the difference between a baked potato and a twice baked potato?

How long to reheat twice baked potatoes at 325 degrees?